NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Ground beef 93% lean

0.5 tbsp Ghee

1 tsp Olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rub the chicken breast evenly with the ghee, then season with half of the oregano, garlic powder, sea salt, and black pepper.

• 3

  Place the chicken on the baking sheet and roast for 18 to 22 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.

• 6

  Stir in the diced zucchini, red bell pepper, and red onion, sautéing for 5 to 7 minutes until the vegetables are tender-crisp.

• 7

  Season the beef and vegetable mixture with the remaining oregano, garlic powder, salt, and pepper.

• 8

  Remove the chicken from the oven, let it rest for 3 minutes, then slice it into thick strips.

• 9

  Plate the beef and vegetable sauté and top it with the roasted chicken slices, finishing with a garnish of fresh chopped parsley.